Pasta Pockets with Ricotta and Spinach Filling

Knead a pasta dough from flour, eggs, salt and water. Adjust the amount of water depending on the dough. The dough should be firm but pliable.

Knead the dough well on a floured surface until it feels nice and smooth. Add water or flour if necessary – depending on consistency.

For the filling, blanch the spinach briefly, drain.

Mix well with ricotta, eggs, grated pepper, Parmesan cheese, salt and a pinch of nutmeg. Set the finished filling aside.

Roll out the dough thinly, divide into bite-sized oblong sheets and spread on the floured surface.

Place small balls of filling in a row on the dough about 2 inches apart. Place the unoccupied long side of the dough sheet on top. Press the dough down around the filling.

Cut out the individual ravioli either with an inverted sherry glass or roll out with a pastry wheel.

In enough boiling salted water, cook the ravioli for about 4 minutes.

In the meantime, put the butter, the ricotta and the flour together with the sage leaves and the rosemary in a heat-resistant bowl and put it on the pasta pot and heat it over steam, stirring all the time. If the sauce becomes too firm from the curd/ricotta, add a little pasta water.

Strain the ravioli as soon as they are cooked. Then add to the sauce, mix well, arrange and serve.

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